Pinto Beans And Corn Bread Recipes

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PINTO BEANS OVER CORNBREAD



Pinto Beans Over Cornbread image

Pinto beans over cornbread is a frugal, filling, and flavorful meal.

Provided by Mary Ann Kelley

Categories     Main Dish

Time 5m

Number Of Ingredients 6

1 pound dry pinto beans (prepared )
Salt to taste
1 recipe cornbread (prepared )
½ onion (chopped)
¼ cup cilantro (chopped)
1 cup cheddar cheese (shredded)

Steps:

  • Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
  • Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.

Nutrition Facts : Calories 403 kcal, Carbohydrate 62 g, Protein 17 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 901 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving

BEANS (PINTO BEANS FOR BEANS AND CORNBREAD, ETC.)



Beans (Pinto Beans for Beans and Cornbread, Etc.) image

Anytime I cook something like beans, which I can easily freeze for future meals, I tend to make a LOT. So this is a rather large amount but playing with the seasonings and ingredients it can be scaled down with a bit of trying. I use my cooked beans for soups, stew, chili, or even as a side whole or as refried beans. Tonight I served a bowl of beans, with a little broth, garnished with cheese and a little picante sauce with the corn bread on the side. For the cornbread I used a prepackaged mix doctored up. I was happy and have plenty of beans in the freezer for future use which saves time and money! I know my bean recipe is a little vague on the cooking time but I forgot to look at what time I started it. It does take a long time to cook that many beans though so be sure to leave yourself plenty of time. Also I never salt beans until they are done so be sure not to add salt at the beginning..

Provided by Maiden77

Categories     Beans

Time 3h

Yield 1 pot

Number Of Ingredients 10

3 lbs dried pinto beans, soaked overnight
2 onions, chopped
1 ham bone (or hamhock. optional but it does change the flavor if left out)
2 tablespoons chili powder
3 tablespoons cumin
1 1/2 teaspoons paprika
1 head garlic, minced
2 bay leaves
1 tablespoon dried oregano
salt and pepper

Steps:

  • After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
  • Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.) Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.

Nutrition Facts : Calories 5056.6, Fat 24.5, SaturatedFat 4.2, Sodium 364.1, Carbohydrate 916.7, Fiber 225.7, Sugar 40.8, Protein 304.4

PINTO BEANS AND CORN



Pinto Beans and Corn image

Here's a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don't include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

Yield 4 to 6 or more servings

Number Of Ingredients 5

Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)
2 cups cooked fresh corn kernels (from 3 medium ears) or frozen corn, thawed
One 14- to 16-ounce can low-sodium or Mexican-style stewed tomatoes, chopped, with liquid
1 jalapeño pepper, seeded and minced, or one 4- to 7-ounce can mild green chilies
1 teaspoon ground cumin

Steps:

  • Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
  • These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
  • Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
  • Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
  • Calories: 263
  • Total Fat: 1g
  • Protein: 12g
  • Carbohydrate: 52g
  • Cholesterol: 0mg
  • Sodium: 444mg

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